Fall Recipes

• Kohlrabi and Lentil Soup
  You can use any kind of lentil – Puy, yellow, brown or red – for this soup. Or use yellow or green split peas, if that suits your fancy....
• Soy Sauce Roasted Potatoes
  Adding Asian flavours to roasted mini-potatoes makes for an addictive treat....
• Kimchee, Squash and Tofu Soup
  Kimchee, the pickled vegetable dish that Koreans eat with practically every meal, is now often available in Canadian grocery stores. Korean families m...
• Malt Graham Toasting Loaf
  Sylvester Graham was an American health food advocate in the 19th century whose name has become synonymous with whole grain graham flour (traditionall...
• Fig and Walnut Boule
  The overnight starter helps enrich the flavour and enhance the texture of the crumb. ...
• French Country Rye
  This is an honest country loaf: simply flour, water and salt, risen by way of a little yeast and a pleasantly sour rye starter. To get the right amoun...
• Sesame Breadsticks
  The flavour of sesame gets baked into the dough of these breadsticks, rather than just coming from the seeds sprinkled over them. They don't stay cris...
• Winter Vegetable Minestrone
  A huge pot full of winter vegetables can be every bit as warming and nourishing as a meat stew. A little pancetta provides fat and flavour; vegetarian...
• Chinese Cabbage Soup with Shrimp Balls
  Compoy (dried scallops) is an ingredient used in Cantonese cooking; you can buy it at Chinese grocery stores or Chinese specialty dried food and herb ...
• Boubi’s Cabbage Soup
  This soup is based on a recipe from my Baltic Jewish grandmother (Boubi), Sarah Meyer Chase....
• Swiss Rösti
  Rösti, a crispy fried potato cake, is a national dish of Switzerland, where it is served as a side with almost anything. Traditionally, rösti is pre...
• Indian Spiced Potatoes
  Presented as either a main dish in an Indian meal or a side with any supper, these potatoes will be a real hit. Serve them with yogurt to cool your pa...
• Mexican-Style Oven Fries with Chipotle Ketchup
  Cutting potatoes into wedges makes for a lot of surfaces that will turn crisp and golden when roasted. A little seasoning transforms regular ketchup i...
• Potato Galettes
  Crispy and elegant, these potato cakes make a wonderful side for steaks or chops. Or, serve them as a first course topped with smoked fish and lemon j...
• Portuguese Hominy Stew
  In northern Portugal, thick, filling soups made with white or yellow cornmeal and small amounts of meat are common peasant fare. Hominy is also someti...
• Chinese Savoury Green Onion Pancakes
  Called “onion oil cakes” in China, these crispy, savoury pancakes are originally from northern China, where they are often served as part of a mea...
• White Onion Soup
  This Balkan-inspired soup is delicious when made with the juicy and sweet Spanish onions that we grow here in Canada. To make sure that the onions don...
• Beef and Onion Curry
  Almost equal weights of onions and beef – the onions fried slowly to a sweet caramel-coloured mass – meld with a many-layered mix of seasonings to...
• Swiss Onion Tart
  Every region of Switzerland makes its own version of an onion tart in the autumn when fresh, sweet onions are abundant. Most, like my version here, us...
• Caramelized Onion Linguine
  This is an onion lover’s pasta: The sweet flavour of caramelized onions is front and centre. Buy the pancetta at the deli counter and have them cut ...
• Rich Chicken Noodle Soup
  Slow cookers make wonderful clear stocks. There’s a bit of effort needed at the end of the cooking process to finish off this delicious soup, but it...
• Salt Cod and White Bean Stew
  Start soaking the cod and beans in the morning on the day before you want to eat the stew. Cook the beans overnight, then finish off the dish the next...
• Black Bean Stew with Turkey
  This stew pairs well with rice, but it also makes a terrific filling for tacos or corn tortillas. Use any orange-fleshed squash, such as butternut, Hu...
• Ratatouille
  A simple French restaurant side (especially common with grilled meats), ratatouille is a Niçois classic. When it's made well, it is a lovely dish; th...
• Creole Purloo with Shrimp
  Purloo is what Southerners in the U.S. call their version of pilaf. As with most of the region's cooking, the dish is flavourful and satisfying. Serve...

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